Jiwan Palta uses gypsum to help Peruvian farmers improve their potato crop

Many of our state’s signature foods and industries are defined by a fragrant microbial process: fermentation. Why shouldn’t UW–Madison become a world leader in fermentation science? It’s a question that David Ryder, VP of brewing and research at MillerCoors, dares to ask—and a dream he’ll help CALS pursue.

A CALS plant geneticist has found a way to reduce a possible carcinogen in our favorite snack foods–but his solution is on hold for now

Personal experiences remind us of the critical need for new antibiotic research.

Altered trees might overcome a major barrier to renewable fuels.

CALS’ new microbiology research building is an experiment in collaboration.